Job Title & Specialty Area: Food Services, Executive Chef
Department: Food Services
Location: Plano
Shift: M-F and rotating weekends
Job Type: On-Site
Why Children’s Health?
At Children’s Health, our mission is to Make Life Better for Children, and we recognize that their health plays a crucial role in achieving this goal.
Through our cutting-edge treatments and affiliation with UT Southwestern, we strive to deliver an extraordinary patient and family experience, ensuring that every moment, big or small, contributes to their overall well-being.
Our dedication to promoting children’s health extends beyond our organization and encompasses the broader community. Together, we can make a significant difference in the lives of children and contribute to a brighter and healthier future for all.
Summary:
Oversees all aspects of Food Service production including Retail/Patient Services/Catering. Creative freedom to develop menu concepts and seasonal adjustment to drive customer satisfaction as well as staff interaction. Is the technical expert and trainer for food service staff. Develops and improves services to create opportunities for increased sales/revenue/contribution margins. Implements business practices that align with organizational mission, values and standards. Develops relationships to further expand the business thru professional agencies and community involvement.

Responsibilities:

• Collaborates with management staff to establish and implement goals and quality improvement initiatives to meet the needs of our customers and business. Drives employee satisfaction through effective rounding and follow thru.
• Develops new recipes, menu innovations and culinary techniques. Ensures updated and accurate costs of all prepared menu items
• Oversees daily operations including menu planning, purchasing, ordering, inventory and food preparation. Ensures food service staff have appropriate equipment, product and resources to perform their job functions to meet patient and customer satisfaction goals. Oversees the preparation, portion control, presentation and safe storage and handling of food.
• Ensures the kitchen, equipment, storage facilities and dining rooms are sanitary and orderly. Ensures effective training for food service staff and ongoing development of employee’s culinary skills
• Responsible for the overall management of food service staff. Participates in the selection, orientation, scheduling, training, and development of employees, including personnel actions. Identifies areas of risk or potential problems and advises food service leadership. Works on resolution while keeping leadership informed.

WORK EXPERIENCE

• At least 3 years Experience as Executive Chef Preferred
• At least 5 years Field Experience Required

EDUCATION

• High school diploma or equivalent required; additional training beyond high school Required
• Four-year Bachelor’s degree or equivalent experience Preferred

• Collaborates with management staff to establish and implement goals and quality improvement initiatives to meet the needs of our customers and business. Drives employee satisfaction through effective rounding and follow thru.
• Develops new recipes, menu innovations and culinary techniques. Ensures updated and accurate costs of all prepared menu items
• Oversees daily operations including menu planning, purchasing, ordering, inventory and food preparation. Ensures food service staff have appropriate equipment, product and resources to perform their job functions to meet patient and customer satisfaction goals. Oversees the preparation, portion control, presentation and safe storage and handling of food.
• Ensures the kitchen, equipment, storage facilities and dining rooms are sanitary and orderly. Ensures effective training for food service staff and ongoing development of employee’s culinary skills
• Responsible for the overall management of food service staff. Participates in the selection, orientation, scheduling, training, and development of employees, including personnel actions. Identifies areas of risk or potential problems and advises food service leadership. Works on resolution while keeping leadership informed